Paulie's Prison Sunday Gravy

"In prison, dinner was always a big thing. We had a pasta course and then we had a meat or fish..."
— Henry Hill (Ray Liotta)

🥗 Ingredients

For the Sauce:

• 1/4 cup extra virgin olive oil
• 1 whole head of garlic, sliced paper thin ⭐ KEY!
• 1 lb Italian sausage (sweet or hot)
• 1 lb beef short ribs or braciole
• 2 cans (28 oz each) San Marzano whole tomatoes
• 1 can (6 oz) tomato paste
• Large handful fresh basil
• 1 teaspoon sugar
• Salt, black pepper, red pepper flakes
• 1 cup red wine (optional but recommended)

For Serving:

• 1 lb rigatoni or penne pasta
• Freshly grated Pecorino Romano
• Crusty Italian bread

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📋 Instructions

1. Slice the garlic paper thin: Channel your inner Paulie. Use a very sharp knife or (if you're feeling authentic) a razor blade to slice each garlic clove into paper-thin slices. This is THE key to the dish — the garlic should be so thin it practically dissolves while cooking.
2. Brown the meats: Heat olive oil in a large, heavy-bottomed pot (a Dutch oven works great). Brown the sausages on all sides, then remove. Brown the beef ribs/braciole, then remove. These will go back in later to simmer in the sauce.
3. Sauté the garlic: Reduce heat to medium-low. Add all that beautiful sliced garlic to the pan. Stir constantly for 1-2 minutes until it starts to turn golden and "liquifies" in the oil. Don't let it burn — watch it like a hawk!
4. Add tomatoes: Pour in the wine if using and let it sizzle. Add the San Marzano tomatoes, crushing them by hand as they go in (very satisfying). Stir in the tomato paste and sugar. Season with salt, pepper, and a pinch of red pepper flakes.
5. Return the meats: Nestle the browned sausages and beef back into the sauce. Add the fresh basil (save some for garnish). Bring to a gentle simmer.
6. Low and slow: Reduce heat to the lowest setting. Cover partially and let it simmer for at least 3 hours, stirring occasionally. The longer the better — some Italian grandmas let it go all day. The meat should be falling-apart tender.
7. Cook the pasta: About 20 minutes before serving, boil your pasta until al dente. Reserve a cup of pasta water before draining.
8. Serve like a wiseguy: Remove the meats and slice. Toss pasta with the sauce (add pasta water if needed to loosen). Serve in big bowls with the sliced meat on top. Shower with Pecorino Romano and fresh basil. Serve with crusty bread for sopping up the sauce.